You can turn anything into a hearty pasta dish with leftover meat. Roast pork shoulder, pot roast, coq au vin all work well here—it’s really just a matter of using up the protein you have on hand. Not all of us are lucky enough to have Mona Talbott’s porchetta readily available, but if you’re coming up this way, it’s worth stopping at Talbott & Arding (and grabbing enough for your back pocket pasta). Or seek porchetta out at your local Italian butcher. While we waited for the construction on our house to finish, I found myself itching to make dinner with no kitchen to cook in. Our kind neighbors Roger and Brad allowed this pasta princess to cook for them at their place one Sunday evening, and into the sauce went our extra porchetta.
— Colu Henry
ON-DEMAND: Listen to Faith and Colu talk about this recipe and others from Back Pocket Pasta.
Reprinted from Back Pocket Pasta. Copyright © 2017 by Colu Henry. Photographs copyright © 2017 by Peden + Munk. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.